Also known as the teres major, the Petite Tender is a rare and highly coveted cut that rivals the tenderloin in texture — yet often flies under the radar. Sourced from the chuck primal, specifically a small, seldom-used muscle near the shoulder blade, this cut offers incredible tenderness with a richer, beefier flavor than its more famous counterparts.
Despite its location in a typically tough region of the animal, the Petite Tender is a butcher’s secret — lean, fine-grained, and luxuriously soft. Because each animal yields only one petite tender, it's both uncommon and impressive, making it perfect for special occasions or showcasing something truly unique.
Best cooked whole by grilling, roasting, or pan-searing, this cut presents beautifully on the plate and slices effortlessly. It’s ideal for steak lovers looking for tender, elegant flavor without the tenderloin price tag.
Small in size but big on impact — the Petite Tender is proof that exceptional steak doesn’t always come from where you’d expect.